Coffee and Rye Cupcakes

By • April 17, 2011 • 26 Comments

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Author Notes: My husband and I recently took a little road trip to Providence, R.I., where we ate dinner at the fabulous La Laiteria and took home a whiskey cupcake with cream cheese frosting from their adjoining market. Wow, was it ever delicious—a standout in the overcrowded field of super-sweet cupcakes. Here’s my attempt at reproducing it using rye whiskey and adding a coffee kick, inspired by the classic Irish coffee combo. - Midge

Midge

Food52 Review: Midge's cupcakes have a beautiful moist cake with an excellent crumb. There's just enough coffee flavor plus a little something extra from the rye whiskey. Though sure to satisfy your dessert craving, the cupcakes don't have too much sugar and it's easy to eat more than one. The whisper of coffee in the luscious cream cheese icing ties everything together for one delicious cupcake! - biffbourgeoisStephanie Bourgeois

Makes a dozen cupcakes

Cupcakes

  • 1 3/4 cup AP flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cup lightly packed dark brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup Greek yogurt, full fat
  • 1/2 cup strong coffee
  • 1/3 cup rye whiskey (I used Old Overholt)

Coffee Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, room temperature
  • 1 1/2 cup confectioner's sugar
  • 1 teaspoon vanilla
  • 3 tablespoons strong coffee
  1. Line a muffin tin with cupcake liners. Preheat oven to 350 F.
  2. Sift together flour, baking soda, and salt. Set aside.
  3. In the bowl of a standing mixer, cream together butter and sugar on medium-high for 2 minutes. Lower the mixer speed down a notch or two; add vanilla and then eggs, one at a time, until mixture looks combined.
  4. With the mixer on medium-low, alternately fold in the yogurt and dry ingredients. Then gradually add the whiskey and coffee until the mixture is smooth. Don’t overbeat.
  5. Spoon batter into muffin tin, filling each cupcake liner about three-fourth full. Bake for 15-20 minutes or until a toothpick inserted into the center of one comes out clean.
  6. Cool on rack. Frost when completely cool.
  7. For the frosting: In the bowl of standing mixer, using whisk attachment, combine butter and cream cheese until smooth. Add sugar, vanilla, and coffee and whisk on high until smooth. This could take several minutes if your butter and cream cheese weren't totally soft.

Comments (26) Questions (0)

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Lnd_jen

about 3 years ago lastnightsdinner

Love it! And I'll have to tell Kate the next time I see her that her cupcakes inspired you :)

Summer_2010_1048

about 3 years ago Midge

Thanks so much lnd! Lucky you for having La Laiteria - and those cupcakes-- so close.

Me

about 3 years ago wssmom

Great combo!

Summer_2010_1048

about 3 years ago Midge

thanks wssmom!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wowza! These sound beyond good.

Summer_2010_1048

about 3 years ago Midge

thank you hla!

Annalbu

about 3 years ago AppleAnnie

So nice to see that you are using yogurt in the cupcake batter. I look forward to trying this recipe

Summer_2010_1048

about 3 years ago Midge

thanks! I love yogurt in any application..

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! Great idea!

Summer_2010_1048

about 3 years ago Midge

thanks fiveandspice!

Christine-28_small(1)

about 3 years ago cheese1227

These look fabulous!

Summer_2010_1048

about 3 years ago Midge

thanks cheese1227!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Beautiful cupcakes, Midge!

Summer_2010_1048

about 3 years ago Midge

thank you lapadia!

Jampro

about 3 years ago Bevi

Great recipe!

Summer_2010_1048

about 3 years ago Midge

thanks Bevi!

Image

about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

WOW.

Summer_2010_1048

about 3 years ago Midge

Thanks drbabs!

Img_1958

about 3 years ago gingerroot

Yum, Midge! These sound insanely good.

Summer_2010_1048

about 3 years ago Midge

thanks gingerroot!

Dsc_0675-x2a

about 3 years ago Sagegreen

Great pairings!

Summer_2010_1048

about 3 years ago Midge

thanks Sagegreen!

100_0039

about 3 years ago VanessaS

wow, sounds delicious!

Summer_2010_1048

about 3 years ago Midge

thank you Vanessa!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh. my. goodness. awesome!

Summer_2010_1048

about 3 years ago Midge

thanks so much mrsl!